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1. 发明授权

KR101149354B1 기능성 다슬기 음료 및 그 제조방법 有权
标题翻译：从MELANIAN SNAIL饮酒及其方法
公开(公告)号：KR101149354B1
公开(公告)日：2012-05-30
申请号：KR1020110094871
申请日：2011-09-20
申请人： (재)남해마늘연구소
发明人： 신정혜 , 강민정 , 정우재 , 윤환식 , 성낙주
IPC分类号： A23L2/38 , A23L2/52
CPC分类号： A23L2/38 , A23L17/40 , A23L33/105 , A23V2002/00 , A23V2250/21
摘要： PURPOSE: Functional marsh snail drink, and a producing method thereof are provided to offer the alcoholysis ability and the crapulence causal factor removal ability of marsh snail to users. CONSTITUTION: A producing method of functional marsh snail drink comprises the following steps: preparing march snail, garlic, and medical herbs, and adding water and salt into the ingredients before boiling at 70-100 deg C for 2-5 hours to obtain an extract; and adding 1-5 parts of honey by weight, 1-5 parts of oligosaccharide by weight, 5-20 parts of fruit juice by weight, or 1-10 parts of fruit concentrate into 100 parts of extract by weight. The medical herbs includes 0.1-10 parts of herbs by weight with the light colored extract, and 0.1-0.5 parts of herbs by weight with the dark colored extract.
摘要翻译：目的：提供功能性沼泽蜗牛饮料及其生产方法，为用户提供沼泽蜗牛的醇解能力和致命因素去除能力。构成：功能性沼泽蜗牛饮料的生产方法包括以下步骤：在70-100℃煮沸2-5小时前，制备蜗牛，大蒜和药草，并在成分中加入水和盐，得到提取物 ; 加入1-5份重量的蜂蜜，1-5份重量的寡糖，5-20份重量的果汁，或1-10份果实浓缩物加入100份重量的提取物中。药草含有0.1-10份重量的草药与浅色提取物，和0.1-0.5份草药重量与深色提取物。

2. 发明授权

KR101228552B1 마늘 함유 발효 식품소재 및 이의 제조방법 有权
标题翻译：包括其制品和制造方法的食品材料
公开(公告)号：KR101228552B1
公开(公告)日：2013-02-01
申请号：KR1020120022650
申请日：2012-03-06
申请人： (재)남해마늘연구소
发明人： 김경민 , 정성훈 , 신정혜 , 정우재 , 윤환식 , 김윤아
IPC分类号： A23L27/00 , A23L1/30 , C12N1/20
CPC分类号： A23L5/28 , A23L19/09 , A23L29/065
摘要： PURPOSE: A method of manufacturing a functional fermented food material is provided to manufacture a functional fermented food material containing garlic active ingredients and lactobacillus in a large quantity by removing bitter and acrid taste of garlic in a biological method using the lactobacillus. CONSTITUTION: A culture medium containing 10-30 weight% of sugar and beans are sterilized in an autoclave and radiationally cooled. 0-20 weight% of garlic based on the total weight of the culture medium is added to the cooled culture medium. The garlic-added culture medium is sterilized by heating at 50-70 deg. C for 20-30 minutes. The sterilized culture medium is inoculated with lactobacillus and fermented for 5-7 days. 1-10 weight% of lactobacillus based on the total weight of the culture medium is inoculated. The lactobacillus is at least one of Lactobacillus acidophilus, Lactococcus lactis subsp. lactis, and Lactobacillus plantarum. The culture medium is at least one of a culture medium that is ground after expanding beans in water that has a mass which is 8-20 times the mass of the beans, or a culture medium that contains 8-20 weight% of bean flour. The sugar contained in the culture medium is 2-10 weight%.
摘要翻译：目的：提供功能性发酵食品的制造方法，通过使用乳杆菌的生物学方法除去大蒜的苦涩味，大量生产含有大蒜活性成分和乳杆菌的功能性发酵食品。构成：将含有10-30重量％糖和豆的培养基在高压釜中灭菌并辐射冷却。将0-20重量％的大蒜基于培养基的总重量加入到冷却的培养基中。加入大蒜的培养基通过在50-70℃加热灭菌。 C为20-30分钟。将灭菌的培养基用乳杆菌接种并发酵5-7天。接种基于培养基总重量的1-10重量％的乳杆菌。乳杆菌是嗜酸乳杆菌，乳酸乳球菌亚种中的至少一种。乳酸菌和植物乳杆菌。所述培养基是在将豆的质量扩散至所述豆的质量的8〜20倍的水中膨胀的豆或培养基中含有8〜20重量％的豆粉的培养基中的至少一种。培养基中所含的糖为2-10重量％。

3. 发明授权

KR100998267B1 마늘 스낵 제조방법 有权
标题翻译： GARLIC SNACK的制造方法
公开(公告)号：KR100998267B1
公开(公告)日：2010-12-03
申请号：KR1020100064770
申请日：2010-07-06
申请人： (재)남해마늘연구소
发明人： 성낙주 , 신정혜 , 강민정 , 정우재
IPC分类号： A23G3/48 , A23L19/00 , A23L5/20 , A23L3/44 , A23L5/40 , A23L27/10 , A23L33/15
CPC分类号： A23G3/48 , A23L5/21 , A23L5/32 , A23L19/10
摘要： PURPOSE: A manufacturing method of garlic snack without a frying process is provided to reduce the spicy taste of garlic, and to improve the functionality and the palatability of users. CONSTITUTION: A manufacturing method of garlic snack comprises the following steps: steam-processing sliced garlic for 3~12 minutes in 90~100deg C, or ultrasonic treating the garlic for 1~3 hours in water; dipping the garlic in a spice solution for 24~48 hours, in the cooling temperature of 1~10 deg C; and removing the moisture from the garlic and freeze-drying. The spice solution contains the following: purified water or a natural color material; a functional additive selected from taurine, water-soluble vitamin, and organic acid; and a spice selected from salt, stevia, and xylitol.
摘要翻译：目的：提供不含油炸过程的大蒜小吃的制造方法，以减少大蒜的辣味，并提高用户的功能和适口性。构成：大蒜零食的制作方法如下：在90〜100℃下蒸煮大蒜3〜12分钟，或在水中超声处理大蒜1〜3小时; 将大蒜浸在香料溶液中24〜48小时，冷却温度为1〜10摄氏度; 并从大蒜中除去水分并进行冷冻干燥。香料溶液含有以下物质：纯净水或天然色素; 选自牛磺酸，水溶性维生素和有机酸的功能添加剂; 和选自盐，甜叶菊和木糖醇的香料。

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